Name: Pico de Gallo
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 5 pcs Roma Tomatoes (medium, firm and ripe); 1 pcs White Onion (medium, finely diced); 1 pcs Jalapeño (finely minced); 0.5 cup Cilantro (fresh, loosely packed and chopped); 2 tbsp Lime Juice (freshly squeezed, from 1 large lime); 0.75 tsp Salt (or to taste)

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Black Bean Fajitas, Whole Wheat Tortillas, Guacamole and Pico de Gallo - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Ingredients

2 cup Whole Wheat Flour
0.5 cup All-Purpose Flour (For better pliability)
0.5 tsp Baking Powder
1 tsp Salt
3 tbsp Vegetable Shortening (Cold and cubed)
1 cup Warm Water (Approx. 110°F / 43°C)

Instructions

1
Combine Dry Ingredients
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt until thoroughly combined.
2
Cut in the Fat
- Add the cold, cubed vegetable shortening to the flour mixture. Use your fingertips or a pastry blender to work the shortening into the flour until the mixture resembles coarse breadcrumbs.
3
Form the Dough
- Create a well in the center of the flour mixture. Gradually pour in the warm water while mixing with a fork or your hand until a shaggy, cohesive dough forms.
4
Knead and Rest the Dough
- Transfer the dough to a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic. Form it into a ball.
- Place the dough ball back in the bowl, cover with a damp kitchen towel or plastic wrap, and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and making the dough easy to roll.
5
Divide and Shape
- After resting, divide the dough into 8 equal portions. Roll each portion into a smooth ball.
- Keep the dough balls covered with the damp towel as you work to prevent them from drying out.
6
Roll Out the Tortillas
- On a lightly floured surface, take one dough ball and use a rolling pin to roll it out into a thin circle, about 7-8 inches in diameter. Rotate the dough frequently to maintain an even, circular shape.
7
Cook the Tortillas
- Heat a cast-iron skillet, comal, or heavy-bottomed non-stick pan over medium-high heat. The pan should be hot and completely dry (no oil).
- Carefully place a rolled-out tortilla onto the hot pan. Cook for 30-60 seconds, until bubbles start to form and the underside develops light brown spots.
- Flip the tortilla and cook for another 30-60 seconds on the other side. It may puff up, which is a great sign. You can gently press with a spatula to encourage puffing.
8
Keep Warm and Serve
- As each tortilla is cooked, transfer it to a plate lined with a clean kitchen towel or place it inside a tortilla warmer.
- Keep the tortillas covered to trap the steam, which ensures they stay soft and pliable. Repeat the cooking process with the remaining dough balls.
- Serve warm.

Black Bean Fajitas, Whole Wheat Tortillas, Guacamole and Pico de Gallo

Nutrition per Serving

Recipes in this Meal

1. Black Bean Fajitas

Ingredients

2. Whole Wheat Tortillas

3. Guacamole

4. Pico de Gallo

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About Black Bean Fajitas, Whole Wheat Tortillas, Guacamole and Pico de Gallo

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions